Modelling Chocolate 


  • 1 x 12 oz bag of Wilton Candy Melts (white, coloured, milk chocolate or dark)
  • Scant (just shy of) 1/4 cup clear corn syrup (In the U.S. it’s often referred to by brand name
    being Karo syrup)

1.  In a microwave safe bowl (or the top of a double boiler) slowly melt the candy melts. For this
recipe, I prefer the Wilton brand candy melts. Other brands may require more or less corn

2.  Once the candy melts are melted, pour the clear corn syrup in to the bowl.

3. Using a rubber spatula, fold the corn syrup in to the melted candy melts until JUST incorporated. Over
mixing will cause the fats to be released from the mixture. If this happens a little, it’s okay…if it
happens a lot, dab the fats away with paper towel. The reason I say this is, if the seeping fats
solidify and get kneaded in to your modelling chocolate, they will create white lumps in your
chocolate dough.

4.  Once the two ingredients are combined, dump the mixture out on to plastic wrap or parchment
and allow it to cool for 1 – 1.5 hours (until the mixture is just firm enough to knead).

5. Knead the mixture until it comes together and is nice and smooth.

6.  Wrap in a clean piece of plastic wrap and store in a ziplock bag.  Modelling chocolate will be ready to use the next day or several
hours following this first knead…it should be very firm.

7.  When you’re ready to start using it, cut the size piece you need and start kneading. The heat from your hands will start to make it
softer and more pliable. If your hands are too cold to warm it up, place in the microwave for a
couple seconds at a time to soften it slightly. Any more than a couple of seconds and you can
easily over heat the modelling chocolate.


You can either purchase the candy melts in the colour that you need, or you can add
gel colour to white modelling chocolate…you just knead it in before using it, just like you would
fondant. You can also add gel colour to your melted candy melts at the same time you add
your corn syrup, and mix it in to the chocolate along with the corn syrup. Again, don’t overmix.
If your corn syrup in incorporated before the colour is completely mixed in, stop right there.
When you knead the mixture for the first time (after it’s sat for 1 – 1.5 hours) the colour will
mix in the rest of the way.